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oysters , clams , and more – all of these will come from local sources . It ’ s certainly a broad scope of product and so much of it is available online via our new e-commerce store – shop . legalseafoods . com .”
If you ’ re going out for sushi , then you will want to go somewhere that you can trust with your seafood
the business from the inside out – is at the top calling the shots .”
You can ’ t fault the logic . Talking of seeing the business from the inside out , we ’ re keen to learn more about Legal Sea Foods and its portfolio .
Fortunately , Matt ’ s happy to talk us through its history . “ Legal Sea Foods began some 50 years ago – but not as a restaurant group ,” he reveals . “ The company began as a fish market in Cambridge , Boston .
“ Now , however , we ’ re opening our 27th restaurant . So , it ’ s safe to say the business has seen incredible growth ! Our portfolio is , as you might expect , a collection of seafood-focused restaurants ; menu items are largely seafood , and we try to use locally caught fish .
“ Otherwise ,” he goes on , “ we import salmon from the Isle of Skye in Scotland and tuna from across the globe ; we like to track down the very best .
“ But for less migratory fish , we support our local New England fishermen . Haddock , pollock , cod ,
Focus on quality
A broad scope of fresh seafood isn ’ t the only key differentiator that ’ s setting Legal Sea Foods apart from other fish-based restaurants . As Matt informs us , innovation and constant menu development elevate the business to a whole new level .
“ We ’ ve just recently expanded our sushi and sake program , which we think will help us attract both a wider and more engaged audience ,” he says . “ We feel like it ’ s very on-brand ; sushi is growing in popularity ever year , and the public is demanding it !
“ And think about it : there ’ s nowhere better to eat raw fish . If you ’ re going out for sushi , then you will want to go somewhere that you can trust with your seafood . Who better than us ? “ Another key differentiator , I ’ d say , is our commitment to quality ,” Matt concludes . “ With more than 50 years under our belt , you might think that our commitment has dipped – but that ’ s not the case and we ’ re really proud of that .
“ For instance , we quality commission and we do lots of our own laboratory testing on seafood , such as oysters . It ’ s not a required step – we just do it because we care . We ’ re committed to always serving the freshest , safest , and most sustainable seafood .” ■he goes on . “ Oh , and Ireland ! Can ’ t forget a
www . legalseafoods . com
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